Recent technology for food and beverage quality assessment: a review

被引：16

作者：

Tan, Wei Keong ^{[1
]}

Husin, Zulkifli ^{[1
]}

Yasruddin, Muhammad Luqman ^{[1
]}

Ismail, Muhammad Amir Hakim ^{[1
]}

机构：

[1] Univ Malaysia Perlis, Fac Elect Engn Technol, Arau 02600, Perlis, Malaysia

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2023年 / 60卷 / 06期

关键词：

Food and beverage assessment; Recent technology; Imaging technology; Odour and taste sensing technology; Electromagnetic sensing technology; COLORIMETRIC SENSOR ARRAY; COMPUTER VISION SYSTEM; ELECTRONIC NOSE; NONDESTRUCTIVE DETERMINATION; PORK; CLASSIFICATION; TONGUE; COLOR; ADULTERATION; BIOSENSOR;

D O I：

10.1007/s13197-022-05439-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Food and beverage assessment is an evaluation method used to measure the strengths and weaknesses of a food and beverage system to make improvements. These assessments had become crucial, especially in the issues of adulteration, replacement, and contamination that happened in artificial adjustment relating to the quality, weight and volume. Thus, this review will examine and describe features recently applied in image, odour, taste and electromagnetic, relevant to the food and beverages assessment. This review will also compare and discuss each technique and provides suggestions based on the current technology. This review will deliberate technology integration and the involvement of deep learning to enable several types of current technologies, such as imaging, odour and taste senses, and electromagnetic sensing, to be used in food evaluation applications for inspection and packaging.

引用

页码：1681 / 1694

页数：14

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